Gourmet Recipes

Hibiscus and Apple Balsamic Vinaigrette Heirloom Tomato Salad

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Cooking time: 15 min
Cuisine: French
Preparation time: Less than 15 min
Chef Recipe - Tomato Salad


for 2 people

For the vinaigrette

  • 5g dried hibiscus
  • 30g fresh lemon juice (about 1 small lemon)
  • 10g balsamic vinegar
  • apple cider vinegar and unfiltered apple juice
  • 20g linden blossom honey
  • 15g cameline oil
  • 50g extra virgin olive oil

For the salad

  • 600 grams of assorted tomatoes
  • 6 pitted olives if available
  • A few slices of local dried ham if available (optional)
  • 1 goats milk mozzarella if available (substitute with feta or haloumi)
  • A few capers (optional)
  • 1 small red onion
  • A half bunch of chives
  • A bit of alfalfa sprout
  • Salt and pepper


  1. Grind the hibiscus in a mortar and pestle and transfer to a small mixing bowl
  2. Squeeze the lemon into the hibiscus
  3. Add the apple balsamic vinegar or the substitute 50/50 apple juice and cider vinegar
  4. Stir the hibiscus mixture and let it sit for 2 or 3 minutes until it turns dark red
  5. Add the linden blossom honey and stir to combine
  6. Slowly incorporate the cameline and extra virgin olive oil into the hibiscus with a small whisk to thicken the vinaigrette
  7. Put the vinaigrette to the side and slice the tomatoes into wedges and lightly sprinkle them with sea salt and pepper
  8. Slice the chives finely and mix them into the salted tomatoes
  9. Peel the red onion and cut it in half then slice one of the halves paper thin
  10. Cut the olives carefully into quarters
  11. Plate the tomatoes, olives, onions, cheese and ham, if you’re using ham, and drizzle with the vinaigrette
  12. Top it off with a few alfalfa sprouts

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